Module 3: Safety and Sanitation NAME:

Transcription

1 Module 3: Safety and Sanitation NAME: Scenario 1: Use this information to answer the next FIVE questions. Your restaurant was just recently inspected by the local health department and passed with flying colors. All foods were being properly stored and the sanitation and maintenance of equipment was outstanding. A young family came into your restaurant to celebrate their son s birthday 2 days ago. The mother calls your restaurant saying that her 3 year old has been experiencing bloody diarrhea. You then find out the restaurant had a grill cook working in the back who was unsure how to know when a hamburger has been cooked properly. 1. Why are small children at a higher risk for contracting foodborne illness? A. Their immune system has not had enough time to develop properly B. They tend to be pickier eaters. C. Small children tend to have more food allergies D. Small children require more calories 2. What temperature should the product have been cooked to? A. 135 degrees B. 145 degrees C. 155 degrees D. 165 degrees 3. What kind of pathogen could have caused the foodborne illness? A. Salmonella B. E. coli C. Hepatitis A D. Bacillus cereus 4. Who are you required to notify by law? A. Nobody B. The restaurant s legal council C. Your local regulatory authority D. The Center for Disease Control 5. What else could have contributed to the foodborne illness? A. Improper hand washing B. Handling raw meat without using food handler gloves C. Wearing a plain wedding band. D. Cross contamination

2 Scenario 2: Use this information to answer the next FIVE questions. At 3 p.m., a delivery truck arrives with the weekly order. As the driver brings the supplies into the storage area, you notice a box with a hole in one corner that appears to have chew marks. As you continue to check the order in, you observe a box that has water marks on the outside and fish fillets that have a large amount of ice crystals on them. While talking with the driver, he explains that he was running late due to a power outage at the warehouse. 6. What should you do about the box with the hole in it? A. Remove the product from the box and place it on the shelf B. Tape he corner of the box. C. Return the box with the product unopened. D. Have the kitchen staff use it immediately. 7. Water marks on the box are an indication of what? A. It is raining outside B. The driver must have spilled his coffee on it. C. There is nothing at all wrong with having water marks on the outside of the box. D. The product inside could be possibly contaminated. 8. What should you do about the fish fillets? A. Cook them immediately B. Scrape as many ice crystals off as possible and place them into the freezer C. Go ahead and thaw them for use next week. D. Return them with the driver. 9. What question should you have asked the driver about the power outage at the warehouse? A. How long did it take to fix it? B. Did any of the product reach the temperature danger zone? C. What temperature did the freezer reach? D. Which company was used to repair it? 10. The driver is also a deep sea fisherman. He is willing to make you a really good deal on fresh lobsters because his company is currently out of stock. What criteria does the product need to meet? A. You cannot accept the product for any reason B. The product must have a shell fish stock tag. C. The product must be delivered at 41 degrees or below D. The live lobsters have died so they must be packed on ice.

3 Scenario 3: Use this information to answer the next SIX questions. In Joes restaurant, the new chef is requiring that all kitchen staff carry a bi metallic stemmed thermometer. The staff has no idea of actual food temperatures and the temperature danger zone. The chef provided a brief 15 minute training session on time and temperature. 11. What is the temperature danger zone? A. 40 to 145 degrees B. 32 to 165 degrees C. 41 to 135 degrees D. Any temperature above 40 degrees 12. Cold food stored in a refrigerator should be held at what internal temperature? A. 32 degrees B. 41 degrees C. 45 degrees D. 70 degrees 13. Food must be cooled from 135 to what temperature in 2 hours? A. 32 degrees B. 41 degrees C. 45 degrees D. 70 degrees 14. What is the minimum internal temperature of scrambled eggs cooked in a microwave oven? A. 135 degrees for 15 seconds B. 145 degrees for 15 seconds C. 155 degrees for 15 seconds D. 165 degrees for 15 seconds 15. You receive two bags of chilled sous vide product from your vendor. What is the best way to check the temperature? A. Stick the thermometer into the largest portion of the product. B. Place the thermometer between the two bags. C. Dump the product in the bag before taking the temperature. D. Make sure the temperature of the delivery truck was at 40 degrees or below. 16. Bi-metallic stemmed thermometers are used to check what type of temperatures? A. Both hot and cold foods B. To only check the temperature of liquids C. To only check the surface temperatures of equipment D. To check the air temperature around the food.

4 Scenario 4: Use this information to answer the next FIVE questions. During a recent inspection, the inspector noted the following concerns. There were no lids on the dumpster outside. The stew on the buffet was only being held at 130 degrees Fahrenheit, and there were no thermometers in the walk in cooler. When asked to see the temperature log the inspector notices that two hours ago the stew was recorded at 140 degrees Fahrenheit and that no temperature recordings have been documented since yesterday for the cooler. Upon checking the cleaning schedule, you discover that the cooler had been cleaned after closing last night. 17. What should you do about the dumpster lids? A. Move the dumpster farther away from the building B. Place cardboard on top of the dumpster C. Contact your refuse company immediately to have lids placed on the dumpster D. Ask the dishwasher to guard the dumpster. 18. What should happen to the stew? A. Throw it out. B. Do not do anything. The customers had complained earlier about it being too hot. C. Reheat it to 165 degrees Fahrenheit for 15 seconds, adjust the buffet to a higher temperature setting, and recheck the temperature within 2 hours. D. Add a batch of hot stew to bring it up to temperature. 19. What do you think happened to the thermometer in the cooler? A. They must have been stolen. B. They never had any in them to beginning with. C. They were broken and never replaced. D. When removed for cleaning, the employee had forgotten to replace them in the cooler. 20. Who should have discovered the missing thermometers before the inspector? A. The manager B. The dishwasher C. Security company D. The first person required to record the temperature today. 21. What should the manager do with the inspector s report after he leaves? A. Place it in the filing cabinet. B. Discuss it with all of the employees and make the necessary corrections. C. Review it with back of the house staff only. D. Review it with front of the house employees

5 These questions are not based on a scenario. 22. Jimmy came to work late. He has not been feeling well and has had an upset stomach for the last 2 days. On closer evaluation, you notice that the whites of his eyes seem to be a little bit on the yellow side. What are required to do for Jimmy? A. Call his family doctor for him. B. Send him home C. Contact the CDC D. Contact the health department and send him home 23. What is HACCP? A. The way food is cooked for Cajun and creole cooking. B. Specifications for holding and cooking of canned products C. Hospitality and culinary career programs D. A method used to control food safety 24. What are the steps in using a three compartment sink to properly clean and sanitize pots and pans? A. Wash, rinse and towel dry B. Wash, rinse and sanitize and air dry C. Scrape, wash, rinse, sanitize and towel dry D. Scrape, wash, rinse, sanitize and air dry 25. What is an MSDS sheet? A. An inventory method used to keep food safe B. Used to know what to do if someone ingests a hazardous cleaning compound used in your facility C. The process used to know temperature a food need be cooked too D. The government agency that certifies employees in food safety 26. What is one method of controlling food quality? A. Hire the best cook possible B. Purchase only from approved suppliers C. FIFO inventory control method D. LIFO inventory control method 27. What is one way to prevent a rodent infestation? A. Place containers with rat poisoning on the floor in the corners throughout the kitchen area. B. Construct the building to keep all rodents out. C. Inspect all deliveries carefully to insure they do not come in with supplies D. Assign an employee to handle rodent control after hours.

6 28. Which of the following is not example of a risk management strategy? A. develop a HAACP plan B. carries insurance appropriate insurance policies C. holds regular safety meetings D. contract services for linens and uniforms 29. Which tactic would you not recommend to a restaurant manager to employ in order to increase business success? A. Manage time wisely B. Reward favorite employees C. Lead by positive example D. Discipline consistently 30. Which of the following is not considered a component of basic restaurant accounting procedure? A. Keeping records B. Testing employees C. Taking inventory D. Creating profit and loss statements Scenario 5: Use this scenario to answer the next FIVE questions You are the owner of xyz grill which is located in a once thriving industrial community. In the past few years, several large industries in the area have moved overseas, resulting in a severe decline in your business. Prior to the decline you developed an aggressive business plan that involved re-decorating, expanding the size of your current location, hiring a larger staff, and revamping staff training in customer service. You are looking at a variety of ways to improve your business and contribute to the recovery of the local economy including examining your business plan, examining food cost, evaluating your menu and attracting customers. 31. Because the local economy is tight you do not want to alienate current customers by increasing your prices. Which of the following could increase profit on menu items without raising prices? A. Hiring extra staff to prepare food more quickly B. Purchasing pre-washed and trimmed produce C. Purchasing all items from the same vendor D. Updating kitchen tools and equipment 32. After re-evaluating your existing business plan which component still makes sense considering the current economy? A. Redecorating the entire restaurant B. Expanding the size of your restaurant C. Expanding your staff to ensure backups for every shift D. Training your current staff to improve the ways they serve customers 33. Which of the following would not reduce costs associated with inventory loss? A. Giving away complimentary items to customers B. Identifying employee theft risks C. Training employees to handle food properly and safely D. Rotating stock to insure it is fresh

7 34. Which of the following statements would not be true of your business's impact on the successful recovery on the local economy? A. Increasing revenue will increase the amount of tax money you contribute to the local community B. Maintaining and/or increasing your staff help to drive the improvement of the local economy C. Your business success may attract new potential business ventures D. Your business success will contribute to urban sprawl